Beyond the Marbling

From Brahman to Wagyu: The Hacon family enterprise reinvented

In this episode of Beyond the Marbling, Georgia Stormont sits down with Peter and Hannah Hacon to explore their journey from running Brahman cattle to building a Wagyu herd — and the mindset shift that came with it.

Their story highlights the reality of modern beef production: balancing instinct with data, tradition with innovation, and resilience with long-term vision.

Together, they discuss what drove their decision to transition into Wagyu, the challenges and opportunities that followed, and how genetics, technology, and careful decision-making are shaping the future of their operation.

This conversation also explores the human side of farming — raising a family on the land, building trust within a team, navigating difficult seasons, and learning to adapt in an industry where uncertainty is part of the job.

Beyond the marbling, this episode is about leadership, legacy, and the courage to evolve.

The Red Wagyu Revolution: Inside Akaushi Beef with HeartBrand

Akaushi may be the lesser-known red cousin in the Wagyu family, but its impact on global beef markets is anything but small.

In this episode of Beyond the Marbling, Georgia Stormont sits down with JoJo Carrales, VP of Cattle Operations at Heart Brand Beef in central Texas — the largest Akaushi producer in the world.

They dig into the remarkable origin story of Akaushi genetics, imported from Japan in the 1990s, and how Heart Brand built a thriving, high-marbling herd from an incredibly small gene pool. JoJo explains why inbreeding diversity hasn’t been an issue, the role of DNA verification, strategic embryo transfer, and the importance of applying relentless selection pressure on functional traits like fertility, structure, growth, feet and legs, and overall herd health.

This conversation goes beyond the romance of a single beautifully marbled steak. It’s about the full equation — feed economics, maturity, days on feed, carcase weights, third-party camera grading, natural vs hormone-free programs, and the commercial reality that over 50% of beef consumed in the US is mince.

JoJo also breaks down the key differences between black Wagyu and red Akaushi, and why the magic lies in balance — genetics that deliver both production performance and predictable marbling outcomes.

If you love beef science, supply-chain margins, and stories about breeds that earn their keep in every climate, this one’s for you.

Jess Pryles - 2025 Christmas Special

Merry Christmas and welcome to this special festive episode of Beyond the Marbling.

In this relaxed and festive chat dives into what Christmas looks like around the table. From traditional favourites to Texan twists, and how to create a show-stopping meal without the stress.

Whether you’re hosting a full house, cooking outdoors in the Aussie summer or dreaming about what should be on your Christmas table, Jess brings practical advice, humour and plenty of mouth-watering inspiration.

From all of us at Beyond the Marbling, we wish you a very Merry Christmas and a safe, happy and delicious festive season.

Season 2 - Ep 6. Wagyu Wisdom & Live Fire Cooking

In this episode of Beyond the Marbling, Georgia Stormont is joined by the one and only Jess Pryles — live fire cook, meat science graduate, author, TV host, founder of Hardcore Carnivore and proud Melbourne export now based in Austin, Texas.

Jess shares her journey from Australia to the heart of American barbecue culture, the moment Texas truly felt like home, and how her curiosity around food turned into a globally recognised brand. This is a wide-ranging, deeply practical conversation that blends meat science, storytelling, Wagyu education and the realities of building a premium brand in a noisy market.

Whether you’re a producer, cook, Wagyu enthusiast or simply someone who loves a good food story, this episode delivers.

Season 2 - Ep 5. Objective Technologies Insights

In this episode of Beyond the Marbling, Georgia Stormont sits down with Aaron Van den Heuvel from the Australian Wagyu Association — one of the few people in the country whose job is literally to capture the inside story of a Wagyu carcase.

Aaron travels across Australia using cutting-edge imaging technology to assess marbling, texture and quality traits that shape the future of the Wagyu industry.

In this conversation, Aaron breaks down how the MIJ camera works, why accurate data matters and how the images he captures directly influence breeding selections, profitability and long-term herd improvement.

He also shares his unlikely path from poultry science to meat science, why he fell in love with Wagyu and how technology is giving producers more confidence than ever before in their genetic decisions.

Special Episode - Introducing Your New Host, Georgia Stormont.

In this special episode of Beyond the Marbling, we mark a new chapter for the show. Long-time host and storyteller, Lyndsey Douglas, hands over the microphone to agricultural sales coach, keynote speaker and soon-to-be published author Georgia Stormont.

Georgia joins Lyndsey for a lively chat about her unconventional journey into agriculture — from weekends riding motorbikes in Romsey to supporting national sales teams across dairy, horticulture and beyond. They explore what makes selling in agriculture so uniquely emotional, why she fell in love with farmers and what excites her most about diving into the Wagyu world.

Lyndsey also reflects on her standout interviews, including entrepreneurial powerhouse Dave Dreiling, globally recognised nutrition scientist Dr Anneline Padayachee, and the endlessly charismatic Bruce Cheung of Pardoo Wagyu. Plus, we get a behind-the-scenes look at Lyndsey’s booming rural content agency and why the time is right to pass on the hosting reins.

This episode is warm, curious and full of admiration for the forward-thinking Wagyu community. Join us as we welcome Georgia to the Beyond the Marbling family.

Season 2 - Ep 4. Wagyu in northwest Australia. Vision, resilience and reality

Wagyu in north west Australia- Vision, resilience and reality
In Part One, we explored what drove Bruce to establish Pardoo Wagyu, his passion, his purpose, and the vision behind one of Australia’s most remote Wagyu operations.

Now, in Part Two, we dig into what it really takes to run a premium Wagyu enterprise in the northwest of Australia, where cyclones, isolation, bushfires and vast distances make farming unlike anywhere else.

Bruce shares what’s operationally unique about his setup, from his innovative weaning program to his heavy reliance on artificial insemination and how he’s building resilience into every part of his business.

It’s a raw and inspiring look at the challenges, the creativity and the determination that define Wagyu in the northwest.

Tune in now for a grounded conversation about vision, resilience and reality, only on Beyond the Marbling.

Season 2 - Ep 3. Wagyu Changed My Life: Bruce’s Journey from Farm to Forum

Bruce Cheung founded Pardoo Wagyu in Western Australia's harsh Pilbara and Kimberley regions, driven by a desire to contribute to Singapore's food security. His journey led him to the remote Pardoo Station, where the discovery of the underlying Canning Basin aquifer convinced him the challenging, yet scalable, land was viable.

The operation now spans over 800,000 hectares across five stations, focusing on producing premium Wagyu. Pardoo Wagyu markets its product in over a dozen global markets, including the demanding European Union, making it a significant contributor to Australia's premium beef export industry.